| 
|
|
Make the most of a fowl proposition
Given a gracious turkey sacrificed its existence for your eating enjoyment, you might as well get the biggest bang for your holiday buck.
In 1621, religious-separatist Pilgrims held a three-day expression of thanksgiving, celebration, praise and prayer to rejoice for their bountiful harvest and safe passage. Ergo, the nation’s first Thanksgiving Woodstock.
Alas, gobbling too much may lead to arterial “fowl” play and bountiful corpulence. If you’re currently moved with the urge to purge and scrape groovy gravy, stuffing, sugary pumpkin pie and plastic Cool Whip from your arteries, consider these suggestions. Of course you can always drop off appropriately packaged leftovers at a homeless center or church whose congregation supports the downtrodden. Be sure however, to refrigerate everything within two hours of setting it out or you’ll ruin the moment by giving everyone the unexpected gift of the Turkey Trots.
For my part, I’m profoundly grateful for my southside readers, their positive support and this generous podium to share sometimes astonishing health information hot off the griddle from scientific medical bastions around the globe. In this current age of unbridled, over-priced health care, nutritional awareness puts you in command of your health destiny. As I’ve pontificated repeatedly; eat fresh, eat pure and eat local and your temple will prosper.
Soups: Add 2 cups of chopped leftover turkey, a variety of chopped, fresh vegetables and 1 cup of cooked brown rice or whole wheat noodles to 3 cans fat-free, low sodium chicken or vegetable broth. Boxed versions of stock do not contain cancerous BPA that lines tin cans.
Salads: Add leftover skinless turkey to a mix of arugula and spinach, sliced mushrooms, cranberries, shredded carrots, sliced red onions and a sprinkling of heart-healthy walnuts. Toss the green elixir with low fat or fat-free fruity dressing or vinaigrette.
Stock: After eviscerating the bird, take the bones, pan drippings and bits; boil them in water for an hour with celery, onions, carrots, dry white wine, chopped apples and sage to make a magnificent stock. Refrigerate the stock overnight. In the morning, skim off the gelatinous fat.
Leave a Reply
You must be logged in to post a comment.
